This is a traditional Devi Pooja offering in Kerala.
There are 2 versions - with & without moong dhal.
First versions is with dhal & this recipe was given by Amirthanandamayi Mutt people, when we had their puja at home.
Raw rice ½ cup
Moong dhal ½ cup
Ghee ½ cup
Jaggery 3 cups
Copra pieces ¼ cup
Chopped cashew ¼ cup
Kismiss ¼ cup
Sugar candy ¼ cup
Grated coconut ½ cup
Lightly roast moong dhal till a nice aroma comes & the colour changes.
Wash rice & dhal together & add to 2 cups of water in a pressurepan.
Close the cooker, keep the weight & cook for 2 whistles.
Wait for it to cool & in that time add ½ cup water to jaggery & heat on a low flame stirring continuously till the jaggery dissolves completely.
Strain & add to the rice-dhal mixture & start cooking it adding ghee little by little.
When the mixture is cooking add the copra fried in ghee.
When the whole mixture becomes a mass, add cashew & kismiss fried in little ghee.
Remove , add sugarcandy & freshly grated coconut.
Variations:
This version is commonly called Aravanai.
It can be made only with rice without adding dhal.
You can cook the mixture for just one whistle & if thus made, rice will be slightly grainy.
You can add 1 cup of ghee ( or little more )& 4 cups of jaggery for every cup of rice.